RECIPE

• 200g Cauliflower florets
• 1/4 Cup Almond meal
• 2 Eggs
• 1 Tablespoon psyllium husk
• 1 Teaspoon Onion powder

1. Blend Cauliflower florets
2. In a bowl, add all ingredients together and mix well.
3. Mould paste into 4 round shapes.
4. Bake for 40 to 50 minutes until golden brown.

Add more almond meal if the mix is runny.

NUTRITIONAL VALUE ( per bun )

Carbs – 3.09g

Protein –  5.5g

Fat –  2.2g

Calories – 116 k cal

RECIPE

• 100 Grams Shrimps
• 1/2 cup coconut cream
• 1/2 Bell pepper
• 1 Tablespoon red onion
• 1 Tablespoon chili pepper
• 1 Tablespoon Curry powder
• Coconut oil
• 1 Large Cucumber
• Salt to taste

1. Peel skin off cucumber, cut into six pieces, use a spoon to scrape out seeds set aside.
2. In a heated deep pan, add Coconut oil.
3. Add Onions, fry for 1 minute and Shrimps cook for 3 minutes.
4. Add curry, stir in Coconut cream mix well.
5. Add bell peppers, cook for 7 minutes.
6. Add salt and stir.
7. Stuff shrimp curry in cucumbers.

You can also have shrimp curry with cauliflower  rice.

NUTRITIONAL VALUES ( Per piece )

Carbs – 3.41g

Protein – 1.1g

Fat – 14.3g

Calories – 147 kcal

RECIPE

• 15o Grams Almond meal/flour
• 1 Egg
• 1 Tablespoon Sweetener
• 1/2 Teaspoon salt
• Parchment paper

1. Add almond meal, sweetener, sugar and salt in a bowl.
2. Mix all ingredients together and make a dough let it rest for 7 minutes.
3. Place dough on parchment paper, place another parchment paper on dough and roll flat to about 1/2 cm.
4. Using a biscuit cutter cut into your desired shape makes 24 cookies.
5. Bake on parchment paper for 12 to 15 minutes in a preheated oven at 180 Celsius.
6. Store in ziplock bag or an airtight container.

Strawberry Jam Filling (Click link)

Frosting (optional)

1. Whisk cream cheese, whipping cream and vanilla until  it thickens.
2. Decorate as you like.
3. Store  left over cream cheese frosting in the freezer.

NUTRITIONAL VALUE (per cookie without filling)

Carb – 1g

Protein – 1.7g

Fat – 3.3g

Calories – 45 kcal

RECIPE

• 250 Grams Cauliflower rice
• 3 Eggs
• 1 Tablespoon xanthan gum
• 1/3 Teaspoon Baking soda
• Ghee
• 1 Cup of water
• salt to taste

1. Blend cauliflower rice and cup of water until very smooth.
2. Squeeze out all the water  from the blended cauliflower by using a clean cloth.
3. Add eggs, xanthan gum, salt and baking soda.
4. Mix together properly.
5. In a heated frying pan,  add ghee and fry mix.
6. Makes 8 pieces of masa.

You can substitute xanthan gum with psyllium husk or ground flaxseed
also try using cabbage.

NUTRITION VALUES

Carbs = 1.7g

Protein = o.2g

Fat = 6.2g

RECIPE

• 150 Grams Almond meal
• 60 Grams Coconut flour
• 75 Grams Flax Meal
• 40 Grams Psyllium husks powder
• 2 Teaspoon Cream of tartar
• 1 Teaspoon Baking soda
• 2 Teaspoon Onion powder
• 1 Teaspoon Sea Salt
• Sesame seeds
• 6 Egg whites
• 2 Eggs
• 480 ml Boiling water

1. Mix all dry ingredient together,leaving out the sesame seeds.
2. Add egg whites, eggs and boiling water. whisk until it becomes thick and properly combined.
3. Use a spoon to make round shapes on a parchment paper,space out to enable buns rise.
4. Makes 12 buns
5. Add sesame seeds.
6. Bake for 45 -55mins at 175 C.

Original recipe from ketodietapp.com by martina , check the website for ways to subtitue ingredients,
and for other delicious recipes.

NUTRITIONAL VALUES ( PER BUN):

Carbs – 2.2g

Protein – 8g

Fat – 12g

Calories – 149 kcal

RECIPE

• 100 Grams of Green  beans
• 1/2 Cup of almond flour
• 1 Tablespoon psyllium husk
• 2 Tablespoons palm oil
• crayfish (grinded)
•  1 tablespoon pepper
• Salt to taste

1. Boil beans for 15 mins until soft.
2. Strain and blend with very little water until it is a smooth thick paste.
3. Mix almond flour and psyllium husk.
4. Add pepper, palm oil and salt.
5. Mould to round shapes it should make eight little balls.
6. Deep fry until its Golden brown.

NUTRITIONAL VALUES (per piece)

Carbs – 1.3g.

Protein – 1.1g

Fat -4.2g.

calories – 48 kcal.

Enjoy with flaxseed meal.

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You can substitute psyllium husks with an egg but add more almond flour to have the thick paste and also it will vary in nutritional value.

Recipe

• 250 Grams kidney
• 150 Gram beef
• 100 Gram chopped mushrooms
• 2 Tablespoon chopped onions
• 2 Cloves of Garlic
• 1 Cup beef stock ( home made)
• 1 Teaspoon psyllium husk
• 1 Tablespoon dry chilli
• 4 Bay leaves
• Salt
• 0il

1.   Thinly slice up kidney and beef separately.
2. Add 5 Tablespoon of oil to a deep pan add kidney and brown.
3. Remove kidney from pan, add beef and brown.
4. Discard juice from pan wipe clean .
5. In a heated pan add oil, add onions, garlic and mushrooms.
6. Cook for 5 mins stir in  kidney/beef cook for 3 mins
7. Add stock/chilli/psyllium/bay leaves.
8. Add salt to taste.
9. Cook on low heat for 1 hour 30mins add more water if needed.

Serves 4

psyllium acts as a thickening agent its optional.

Nutritional value (per serving)

Carbs – 2.4g

Protein – 13g

Fat – 9.4g

Calories – 145kcal

Recipe

• 2 chicken breast
• 15 grams Spring onions
• 40 grams mushrooms
• 1 Stick celery
• 1 Tablespoon thyme
• 2 Tablespoon butter
• 1 cup chicken stock
• 2 Tablespoon heavy/double cream
• salt
• pepper
• 1 cup water
• 1 Teaspoon xanthan gum /psyllium husk

1. Cook mushroom, celery, spring onions  with 1 cup of water for 15 minutes.
2. Blend cooked vegetables until smooth.
3. In a heated pan, add butter, thyme and chopped chicken fry for 3 minutes.
4. Add chicken stock and blended vegetables cook for 1o mins.
5. Stir in cooking cream and psyllium husk keep stirring to avoid lumps.
6. Add salt and pepper
7. Add more water if needed.
8. Simmer for 5mins.

Nutritional value per portion ( serves 2)

Carbs -3.5 g

Protein – 26.6g

Fat – 20g

Calories – 593 kcal

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